Great simple recipe for a spicy pumpkin bread. I made some changes to simplify the recipe for me though. I used half vegetable oil and half apple sauce then I used 3 tsp of pumpkin pie spice and then baked 2 5X9 loaves and had a little batter left over so I made a little baby pumpkin cake (cute) with the left over. I had to bake the larger loaves about 15 minutes longer. Very moist and flavorful!

Oh my heck, these were the best biscuits I've ever made and I make alot of biscuits. I omitted the cayenne and probably came closer to undercooking these than overcooking them so they were just light golden brown and I made them really big. Oh man soooo good I think I'll write this one down and replace my Betty Crocker recipe with it!

This was so delicious! I followed the one reviewer who simply oven roasted the veggies first, set aside and roasted the chicken then the last 20 minutes tossed it all together in the oven with the glaze then served. It's true, you will want to double the glaze and the veggies because they are so incredable please note I omitted the onion and just used garlic powder because I was feeling lazy but it didn't affect the outcome as far as I'm concerned. Hubby couldn't stop praising this one, its a keeper for sure.

5 stars just because this recipe is so versitile. I used left over shredded pork instead of ham and added an extra carrot and more broth and more cumin. Really tasty and easy! Served with the buttery corn bread recipe on this site.

I had really high hopes for this recipe but I just didn't love it. I'm not into really spicy food so I halved the spices and even then it just seemed off. However I was able to redeem the recipe by adding a touch of my favorite bbq sauce before serving on a bun and thanks to the spices it still had some heat. I plan on using the left over (w/o bbq sauce) in a black bean soup. On the bright side this recipe did yield a very tender and jucy pulled pork but just not the flavor I'm used to.

I've never made turkey meat loaf before and this was a pretty good recipe. I had some left over rosemary artisan bread that I used but I did not add the cheeses just because I didn't have any on hand. Next time I might pulse my bread in a food processor to get finer chunks as well as the onion. Very nice though and a great recipe for experimentation.

This was ok though it seemed to be missing something. I would probably use ricotta cheese next time. Also I think a pork sausage would rock in this dish and give it a ton more flavor. Perhaps next time.

I've never made ribs in my life but when my son brought home 10 pounds of them I had to. I picked this recipe because of its ease and darn it if it didn't turn out great. The sauce was stellar even though I didn't puree the onions. The only thing is be sure the grill master doesn't overcook them like my dear old hubby did. Really good way to make ribs.

Such a simple dish that really mixes things up at dinner. I wasn't sure about the combination of ingredients but it really worked. I ended up using Italian seasoning and plain havarti but it worked fine. I also used fresh garlic with the mushroom sauce. Really a big hit with the whole family and sooo easy!

Wonderful and simple recipe. I've made it twice now and both time got rave reviews. If your peaches are very ripe you may want to add a smidge more corn starch to help thicken it up though. Great flavor, I always added a bit more spices just cause I'm that way. Very good, very easy and all around great recipe.

What a nice summer pie. Peaches and blackberries are in season at the same time here in the Northwest and so it seemed perfect to pair them in a pie. The peaches and berries really have a nice flavor together and the berries give the pie filling a lovely red color. I used more peaches and less berries just because I could only get 2 cups of berries off my small bushes but I had a ton of peaches to use. Serve with a little vanilla icecream and enjoy.

This was very good and used items I had on hand. I used a cup of diced canned tomatos instead, increased the mushrooms and omitted the lemon juice. After browning the cutlets I added them to the sauce, covered and continued cooking until turkey was cooked through. I pre-seasoned the turkey with salt, pepper and garlic powder before cooking and the sauce reduced down a bit during cooking to intensify the flavors. I would definately make this again.

This was a very light and delicious cupcake that had a subtle lemon flavor. I doubled the recipe and don't recommend doing this, instead just make it twice or else you might burn out your mixer, it makes so much. I also doubled the frosting but don't think I needed to because the recipe makes so much. Like another review said the frosting was very soft and tended to melt if it got room temp so I had to put it back in the fridge midway through to firm it back up. Perhaps next time I will use a different cream cheese frosting recipe and add the lemon (or not). The egg whites made the recipe very light and fluffy and they were really delish.

Really great way to use swiss chard which in my opinion is one of the most beautiful and healthful veggies there is. My son wasn't a fan of the lemon but I thought it balanced the bitterness of the chard. The garbonzo beans (aka chickpeas) added creaminess but I actually think it could do without the tomatos if you don't like them. I served with some roast turkey breasts and whole wheat dinner rolls for a really nice, easy dinner.

This was quick and easy for sure. I ended up using some small red potatos, carrots and onion instead of everything else and it turned out great. I cooked it longer on order to allow the carrots and potatos to cook through. I served with biscuits for a simple, week night dinner.

This was a nice change from regular mashed potatos. Instead of just olive oil I used 2 Tbs. extra virgin olive oil (very important to use extra virgin) and 2 Tbs. butter. This turned out very nice the butter was familiar and the olive oil added a nice earthy taste. I also added a smidge of garlic powder but you could probably cook the potatos with a couple cloves of fresh garlic if you wanted to.

Ok, first of all as a child my dad used to tell us he made this recipe up in the Air Force when he was in charge of cooking which I know now is total bogus (thanks dad). Now, I always loved this dish but it is better made with fresh spinach, saute the mushrooms with some butter seperatly and then you can top with some shredded cheddar or parmesan cheese and season liberally with salt and pepper. Pretty good and pleasing all around with some practice and something that as a kid we all looked forward to and as an adult is still fun to make. Can also be done with sausage for a different taste.

I liked this recipe because it is super fast and easy and has room for adjusments. I used Pillsbury ready pie crusts and one can cream of mushroom soup one can cream of chicken. I used frozen mixed veggies (carrots, peas, corn and greenbeans) and also peeled and diced up a medium russet potato. Finally I added some garlic powder, pepper and a handful of fresh herbs (thyme, oregano, parsley and sage) finely minced and it was really good. I can see using any number of leftovers for this dish as well. Though not gormet, the ease, speed and overall taste is really good.

Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn't as wild about it as they were. I halved the recipe and omitted the jalapeno's just because I'm not a fan of spicy, the queso fresco was delish on top. Anyhoo, since these are not ingredients I usually keep in my pantry I don't know if I would go through the trouble of making this again but on the otherhand I'm sure it is a fabulous recipe with some practice.

5 stars for just plain ease. I did not have any green beans so I didn't add these but everything else was great. So simple that chances are you have everything on hand to make this in no time also a great way of using up leftover mashed potatos and the kids will gobble it up.